Name: Korean Potato Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: Korean
Ingredients: 2 lbs potatoes (Yukon Gold or Russet), peeled and cubed; 3 large eggs; 1/2 cup mayonnaise; 2 tablespoons sugar; 1 tablespoon rice vinegar (or apple cider vinegar); 1 teaspoon Dijon mustard (optional); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup carrot, finely diced; 1/4 cup cucumber, finely diced; 1/4 cup onion, finely diced (optional); 1/4 cup sweet corn kernels (canned or frozen); 1/4 cup apple, finely diced (optional); 1 tablespoon fresh parsley, chopped (for garnish)

Introduction

Korean Potato Salad is a creamy, slightly sweet, and refreshing twist on the classic potato salad. Packed with tender potatoes, crisp vegetables, and a tangy dressing, it makes a perfect side dish for any meal. This easy-to-make recipe offers a balanced blend of textures and flavors that everyone will enjoy.

The image shows a bowl with a mound of potato salad layered with yellow potato chunks mixed with green herbs and small bits of red seasoning throughout. The top layer has a sprinkling of white sesame seeds and chopped green onions, adding texture and color contrast. The bowl is white with thin dark circular lines, sitting on a white marbled surface. The potatoes have a soft, shiny texture, and the overall look is fresh and slightly spicy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs potatoes (Yukon Gold or Russet), peeled and cubed

3 large eggs

1/2 cup mayonnaise

2 tablespoons sugar

1 tablespoon rice vinegar (or apple cider vinegar)

1 teaspoon Dijon mustard (optional)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup carrot, finely diced

1/4 cup cucumber, finely diced

1/4 cup onion, finely diced (optional)

1/4 cup sweet corn kernels (canned or frozen)

1/4 cup apple, finely diced (optional)

1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Step 1: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 12-15 minutes. Test by piercing with a fork.

Step 2: In a separate pot, place the eggs and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.

Step 3: Drain the potatoes and let them cool slightly. Drain the eggs and transfer to an ice bath to stop the cooking process. Peel the potatoes and eggs once cooled.

Step 4: In a small bowl, whisk together mayonnaise, sugar, rice vinegar, Dijon mustard (if using), salt, and pepper until smooth. Adjust taste as needed.

Step 5: Lightly mash the potatoes in a large bowl, leaving some chunks for texture. Chop the peeled eggs into small pieces and add to the bowl.

Step 6: Add diced carrots, cucumbers, onions (if using), sweet corn, and apples (if using) to the potato mixture.

Step 7: Pour the dressing over the potato mixture and gently fold everything together until well combined. Avoid overmixing to keep the salad from becoming mushy.

Step 8: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Step 9: Before serving, gently stir the salad. Garnish with fresh chopped parsley and serve chilled.

Tips & Variations

Use Yukon Gold potatoes for a naturally creamy texture or Russets for a fluffier salad.

Add diced apples and sweet corn for a hint of sweetness and extra crunch.

Substitute rice vinegar with apple cider vinegar if preferred for a slightly different tang.

Omit onions if you prefer a milder flavor or substitute with green onions.

For a healthier twist, use a light or homemade mayonnaise.

FAQs

Can I make Korean Potato Salad ahead of time?

Yes, it’s great when made a few hours in advance or even the day before, as chilling allows the flavors to blend beautifully.

Can I use other vegetables in this salad?

Absolutely! Feel free to add or substitute vegetables like peas, bell peppers, or celery to suit your taste and add more crunch.

Dinner

Korean Potato Salad Recipe